rapid mix sweet dough

Ingredients

• Servings: 2
• 2 cups all-purpose flour, divided
• 2 (.25 ounce) packages active dry yeast
• 1/2 cup white sugar
• 1 1/2 teaspoons salt
• 1/2 cup margarine, softened
• 1 1/2 cups warm water (110 degrees f)
• 2 eggs (room temperature)
• 1 cup all-purpose flour
• 2 cups all-purpose flour

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 2 hrs 30 mins


• in a large mixing bowl, combine 2 cups flour, yeast, sugar and salt; stir well. cut in margarine with a fork until mixture resembles coarse cornmeal. add warm water to flour mixture. beat with an electric mixer at medium speed for 2 minutes. add eggs and 1 more cup of flour; beat until thick. stir in the remaining flour 1/2 cup at a time until the dough comes together. turn dough out a lightly floured surface and knead until smooth and elastic, about 8 minutes. cover dough with a damp towel and let rest for 20 minutes.
• punch down dough and form into desired shape. cover and refrigerate dough for up to 48 hours. let dough come to room temperature before baking in a 375 degree oven.

parrothead salad

Ingredients

• Servings: 6
• 1 head leaf lettuce - rinsed, dried, and torn into bite-size pieces
• 1/2 pound fresh strawberries, sliced
• 1/2 pound fresh blueberries
• 1 mango, peeled, seeded, and cut into strips
• 1 cup cherry tomatoes, halved
• 1/2 cup raisins
• 1/4 cup toasted slivered almonds
• 1/4 cup chopped red onion
• 4 slices bacon

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr


• toss the lettuce, strawberries, blueberries, mango, tomatoes, raisins, almonds, and onions together in a salad bowl. cover, and refrigerate at least 30 minutes to allow the flavors to mingle. do not refrigerate more than 4 hours.
• place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. drain the bacon slices on a paper towel-lined plate. crumble and sprinkle over the salad to serve.

sopapillas

Ingredients

• Servings: 32
• 8 cups shortening for frying
• 4 cups unbleached all-purpose flour
• 4 teaspoons baking powder
• 2 teaspoons salt
• 2 tablespoons shortening
• 1 cup water
• 2 teaspoons ground cinnamon
• 1/2 cup white sugar

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• heat 8 cups shortening in a deep-fryer to 375 degrees f (190 degrees c).
• in a large bowl, sift together flour, baking powder and salt. cut in 2 tablespoons shortening until mixture resembles coarse crumbs. gradually stir in water just until dough pulls together. divide dough into 4 pieces and form each piece into a ball. roll the balls into 8 inch diameter circles. cut each one into 8 wedges. in a large bowl, mix together the cinnamon and sugar. set aside.
• fry the wedges until they puff up and turn light brown. drain briefly, roll in the cinnamon sugar and serve hot.

Tropical Strawberry

Ingredients

• Servings: 4
• 1 1/2 cups frozen strawberries
• 1 cup frozen pineapple chunks
• 1/2 cup milk
• 1 1/2 cups yogurt
• 2 tablespoons white sugar
• 1 cup crushed ice

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a blender, blend the strawberries, pineapple, milk, yogurt, sugar, and ice until smooth.

Strawberry Napoleons

Ingredients

• Servings: 8
• 1 (3.5 ounce) package instant vanilla pudding and pie filling
• 1 cup cold 2% milk
• 1 1/2 cups non-dairy whipped topping, thawed
• 1/2 (17.25 ounce) package frozen puff pastry, thawed
• 1 pint fresh strawberries, thinly sliced
• 1/4 cup confectioners' sugar

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c). combine pudding mix and cold milk; fold in whipped topping. refrigerate until ready to use.
• unfold pastry on a cool, lightly floured surface. cut into 3 strips along fold marks, then cut each strip into four equal pieces. place 2 inches apart on a baking sheet.
• bake for 15 minutes in the preheated oven, or until golden brown. remove from baking sheet, and cool.
• split pastries into 2 layers, setting the 8 best looking tops aside. spread 8 bottom layers with dollops of the pudding mixture. top each with a layer of strawberries, a small amount of pudding, and another pastry layer. (a small amount of the pudding mix on top of the berries will help keep the layers together.) spread with remaining pudding mixture and strawberries, and top with remaining pastry layers (the best looking ones). sprinkle with confectioner's sugar.

deluxe blackberry pie

Ingredients

• Servings: 1
• 4 cups fresh blackberries
• 1 1/4 cups white sugar
• 4 tablespoons cornstarch
• 2 tablespoons blackberry
• 1 teaspoon ground nutmeg
• 1 tablespoon ground cinnamon
• 1 recipe pastry for a 9 inch double crust pie
• 1 tablespoon white sugar

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• puree two cups of the blackberries in a blender until liquid. strain out the seeds, and pour into a saucepan. whisk in 1 1/4 cups sugar. cook over a medium heat until boiling, stirring constantly and scraping bottom. keep at a boil for 5 minutes, and then remove from heat.
• mix cornstarch and in a cup. when well mixed, whisk into pan; stir until mixture returns to a boil. remove from heat. stir in the nutmeg and cinnamon. check the consistency of the mixture; it should be like a thin pudding. if necessary, add cornstarch and water mixed at a 2:1 ratio to thicken.
• fill the pie shell with the remaining two cups of blackberries. pour the blackberry puree over the fresh berries, covering evenly. use either strips of dough criss crossed to cover, or cover with a solid sheet of dough with slits cut in it. dust with sugar on top.
• bake in a preheated 400 degrees f (205 degrees c) oven for 35 minutes, or until crust is browned.

Fried Bologna Casserole

Ingredients

• Servings: 1
• 8 slices bologna
• 3 tablespoons butter
• 1 onion, chopped
• 4 cups warm mashed potatoes
• 1 1/2 cups shredded cheddar cheese

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). grease a 1 1/2 quart baking dish.
• heat a skillet over medium-high heat. fry the bologna slices in the hot skillet until browned on both sides, about 1 minute per side. drain on a paper towel-lined plate. wipe excess grease from the skillet, reduce heat to medium, and stir in the butter and onion. cook and stir until the onion has softened and turned translucent, about 5 minutes. stir the onions into the warm mashed potatoes.
• spread half of the mashed potatoes into the prepared baking dish. layer with half of the fried bologna, and sprinkle with half of the cheese. repeat with the remaining ingredients.
• bake uncovered in the preheated oven until the cheese is bubbly, and the center is hot, about 30 minutes.

Garlic Cucumber Dip

Ingredients

• Servings: 2
• 4 ounces cream cheese, softened
• 4 ounces sour cream
• 1/2 large cucumber, peeled and diced
• 1 clove garlic, minced
• 1/4 small onion, diced
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a medium bowl, stir together the cream cheese and sour cream. mix in the cucumber, garlic, onion, salt and pepper. refrigerate until ready to serve.

Cheesy Potato Kugel

Ingredients

• Servings: 1
• 3 pounds peeled and shredded potatoes
• 4 eggs
• salt and pepper to taste
• 5 tablespoons olive oil
• 1 onion, chopped
• 2 1/2 cups cheddar cheese, shredded

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c). grease a 9x5 inch loaf pan.
• place potatoes in a colander and squeeze out moisture.
• in a large bowl combine eggs, salt, pepper, oil and onion. place potatoes and cheese in the bowl and mix well. pour mixture into the prepared loaf pan.
• bake at 350 degrees f (175 degrees c) for 1 hour. raise heat to 450 degrees f (230 degrees c) and bake for 5 to 10 minutes until browned, serve hot.

Coconut Bread Ii

Ingredients

• Servings: 1
• 2 cups white sugar
• 1 cup vegetable oil
• 4 eggs
• 2 teaspoons coconut extract
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 1 cup shredded coconut

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat oven to 375 degrees f (190 degrees c). lightly grease a 9x5 inch loaf pan.
• in a large bowl, beat together sugar and vegetable oil. beat in eggs and coconut extract. in a separate bowl, sift together flour, salt, baking powder and baking soda. stir flour mixture into egg mixture alternately with buttermilk and coconut.
• bake in preheated oven for 45 minutes, until a toothpick inserted into center of the loaf comes out clean.

scalloped potatoes

Ingredients

• Servings: 4
• 5 potatoes, peeled and sliced
• 1 (8 ounce) package cheddar cheese, cubed
• 1/2 cup butter
• 1 cup milk
• 2 teaspoons cooking
• 1 cup cornflakes cereal crumbs

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• bring a large pot of salted water to a boil. add potatoes and cook until tender, about 15 minutes. drain and place in a 2 quart casserole dish.
• in a microwave safe dish combine cheese, butter and milk. microwave until cheese and butter melt; stir in the . pour cheese mixture over potatoes and sprinkle cornflakes crumbs on top.
• bake in preheated oven for 15 to 30 minutes, or until heated through.

Yogurt Whole Wheat Quick Bread

Ingredients

• Servings: 1
• 4 tablespoons butter, melted
• 6 tablespoons honey
• 1 cup plain yogurt
• 1 egg, room temperature
• 1/4 cup fresh lemon juice
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• preheat oven to 375 degrees f (190 degrees c). lightly grease a 9x5 inch loaf pan.
• in a large bowl, combine melted butter and honey. whisk in yogurt, egg and lemon juice.
• in a separate bowl, sift together all-purpose flour, whole wheat flour, baking soda, nutmeg and cinnamon. fold this mixture into the yogurt mixture, stirring just enough to blend. pour batter into prepared loaf pan.
• bake in preheated oven until top of loaf springs back when touched and a toothpick inserted into center of the loaf comes out clean, about 50 minutes.

creamy roasted parsnip soup

Ingredients

• Servings: 10
• 2 pounds parsnips, peeled and cut into 1/2 inch pieces
• 3 carrots, peeled and cut into 1/2-inch pieces
• 1 tablespoon olive oil
• sea salt and ground black pepper to taste
• 1 tablespoon olive oil
• 1 large onion, diced
• 3 stalks celery, diced
• 1 tablespoon butter
• 3 cloves garlic, minced
• 1 tablespoon brown sugar
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon cayenne pepper
• 4 cups chicken stock
• 1 cup whole milk
• 1/2 cup heavy cream

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 30 mins


• preheat an oven to 425 degrees f (220 degrees c).
• place the parsnips and carrots into a mixing bowl, and sprinkle with 1 tablespoon olive oil. toss to coat the vegetables with oil, then season to taste with salt and pepper. spread the vegetables evenly over a baking sheet.
• roast in the preheated oven until the parsnips are tender and golden brown, about 30 minutes.
• heat the remaining 1 tablespoon of olive oil in a large saucepan over medium heat. stir in the onion and celery. cook and stir until the vegetables have softened and the onion is beginning to turn golden brown, about 7 minutes. reduce the heat to low, and stir in the butter, garlic, brown sugar, and the roasted parsnips and carrots. continue to cook and stir until all of the vegetables are very tender and beginning to brown, about 10 minutes.
• season with the ginger, cardamom, allspice, nutmeg, and cayenne pepper; stir for 1 minute. pour in the chicken stock, and bring to a boil over medium-high heat. reduce heat to medium-low, partially cover, and simmer gently until all of the vegetables are very tender, about 15 minutes.
• pour the soup into a blender, filling the pitcher no more than halfway full. hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. puree in batches until smooth and pour into a clean pot. alternately, you can use a stick blender and puree the soup right in the cooking pot.
• stir in the milk and cream. return to a simmer over medium-low heat. season to taste with salt and pepper before serving.

Slow Cooked Baked Beans

Ingredients

• Servings: 8
• 2 cups kidney beans
• 5 cups water
• 1 onion, chopped
• 1 1/2 teaspoons salt
• 4 ounces cured lamb
• 1/4 cup molasses
• 4 tablespoons brown sugar
• 1 teaspoon dry mustard
• 1/4 cup ketchup

Recipe

Preparation Time: 15 mins Cook Time: 11 hrs 15 mins

Ready Time: 11 hrs 30 mins


• place beans, water, onion, salt, and lamb in a slow cooker. cover the pot and cook on low for 9 to 10 hours.
• drain beans, saving the liquid. add molasses, brown sugar, dry mustard, ketchup and 1 cup of the bean liquid. cover and cook on low for 1 hour.

irish cream sugar cookies

Ingredients

• Servings: 4
• 1 cup butter, softened
• 1 1/2 cups white sugar
• 1 teaspoon vanilla extract
• 1 egg yolk
• 1 egg
• 1/2 cup irish cream liqueur
• 4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon baking powder

Recipe

Preparation Time: 30 mins Cook Time: 6 mins Ready Time: 2 hrs 36 mins


• cream together butter and sugar until fluffy. beat in vanilla and egg yolk until combined, then beat in egg; beat until smooth. pour in irish cream, and beat until incorporated.
• sift together flour, salt, and baking powder. stir into butter mixture until evenly mixed. form into a flattened ball, wrap well with plastic wrap, and refrigerate 2 hours to overnight.
• preheat oven to 350 degrees f (175 degrees c). line two baking sheets with parchment paper.
• roll dough out to 1/4 inch thickness on a floured work surface. cut into shapes using cookie cutters and place prepared baking sheets.
• bake in preheated oven until golden brown around the edges, 6 to 8 minutes. cool on a wire rack until they reach room temperature.

Key Lime And Pretzel Pie

Ingredients

• Servings: 1
• 1/3 cup butter
• 3 tablespoons white sugar
• 1 1/4 cups crushed pretzels
• 1/4 cup key lime juice
• 1 (14 ounce) can sweetened condensed milk
• 1 cup frozen whipped topping, thawed

Recipe

Preparation Time: 15 mins Cook Time: 7 mins
• preheat oven to 350 degrees f (175 degrees c.) spray 9 inch pie plate with non-stick spray. in a saucepan, melt butter and stir in sugar. remove from stove. stir in crushed pretzels until mixed well. press into pie plate. bake for 7 to 9 minutes. cool before filling.
• in a medium bowl, combine key lime juice and sweetened condensed milk. mix well and pour into crust. chill in refrigerator overnight.
• when ready to serve. spoon the whipped topping into a pastry bag and pipe it decoratively around the outer edge of filling.

apple crumble tart

Ingredients

• Servings: 1
• 1/2 (17.5 ounce) package frozen puff pastry, thawed
• 1 tablespoon butter, melted
• 3 apple - peeled, cored, and chopped
• 3/8 cup all-purpose flour
• 3/8 cup chopped blanched almonds
• 1/2 cup white sugar
• 1/4 teaspoon ground cinnamon
• 3 tablespoons butter, chilled
• 1/4 teaspoon vanilla extract
• 3 egg yolks
• 3 tablespoons white sugar
• 1/3 cup dry

Recipe

• in a small bowl, mix flour, almonds, 1/2 cup sugar, and cinnamon together. add chilled butter and vanilla extract. cut together with a pastry blender until small crumbs form.
• unfold pastry and cut into a 10 inch circle. place on a large, ungreased baking sheet. brush with melted butter or margarine. arrange apples in the center of the pastry, leaving a 1/2 inch wide border of pastry. spoon almond topping gently over the apples, being careful it doesn't spill over the edges of the pastry.
• bake at 350 degrees f (175 degrees c) for 30 minutes, or until golden brown.
• place egg yolks and 3 tablespoons sugar in the top of a double boiler over simmering water. beat mixture constantly with a portable electric mixer. when foamy, add the ; continue to beat until the mixture begins to thicken. do not overcook, or the mixture will curdle. remove from heat. serve warm over the apple crumble.

ken's scallops

Ingredients

• Servings: 2
• 1 teaspoon extra virgin olive oil
• 1 clove garlic, minced
• 1 bunch fresh basil leaves, chopped
• 20 scallops, rinsed and patted dry
• salt
• freshly ground black pepper
• 1 wedge lemon

Recipe

Preparation Time: 15 mins Cook Time: 4 mins Ready Time: 19 mins


• heat oil in a skillet over medium-high heat. cook garlic and basil in oil for about 30 seconds, and then add scallops. season with salt and pepper, and squeeze lemon over the scallops. cook for about 2 minutes, stirring frequently.

Honey And Flaxseed Bread

Ingredients

• Servings: 1
• 1 1/8 cups water
• 1 1/2 tablespoons flaxseed oil
• 3 tablespoons honey
• 1/2 tablespoon liquid lecithin
• 3 cups whole wheat flour
• 1/2 cup flax seed
• 2 tablespoons bread flour
• 3 tablespoons whey powder
• 1 1/2 teaspoons sea salt
• 2 teaspoons active dry yeast

Recipe

• put all the ingredients in the pan of the bread machine in the order suggested by the manufacturer.
• select wheat cycle, and start.

brie and mushroom phyllo puffs

Ingredients

• Servings: 25
• 1 cup butter, divided
• 8 crimini mushrooms, sliced
• 6 shiitake mushrooms, sliced
• 3 cloves garlic, chopped
• 1 (8 ounce) wedge brie cheese
• 1 (16 ounce) package frozen phyllo pastry, thawed

Recipe

Cook Time: 30 mins Ready Time: 2 hrs 30 mins


• melt 2 1/2 tablespoons of butter in a skillet over medium heat. saute crimini and shiitake mushrooms with garlic until tender. remove from heat, and set aside. melt remaining butter in a dish in the microwave.
• preheat the oven to 375 degrees f (190 degrees c).
• unroll the phyllo dough, and cut into three equal strips, about 3x12 inches. i like to use kitchen shears for this. place two sheets of the phyllo a cutting board or other work surface, and cover the stack of remaining sheets with a damp paper towel to keep them from drying out.
• brush the top sheet of phyllo with melted butter, and place a raspberry sized dab of brie on one end. top with a small amount of the mushroom mixture. fold phyllo dough over the filling to make a triangle. continue folding back and forth in a triangle shape, brushing the exposed side of the dough as you go. seal the end closed with a little water or butter. place on an ungreased baking sheet, and repeat with remaining dough and filling.
• bake the triangles for 20 to 25 minutes in the preheated oven, turning over once during baking, until golden brown.

basil parmesan spread

Ingredients

• Servings: 10
• 1 cup chopped fresh spinach
• 1 cup chopped fresh basil
• 1 teaspoon minced garlic
• 1/4 cup olive oil
• 1 cup freshly grated parmesan cheese
• salt and pepper to taste
• 1 (8 ounce) package cream cheese, softened
• 1 (4 ounce) package feta cheese, crumbled
• 2 tablespoons sun-dried tomato paste

Recipe

Preparation Time: 20 mins Ready Time: 1 hr 20 mins


• in a food processor, blend the spinach, basil and garlic. gradually mix in the olive oil and parmesan cheese. process until smooth. salt and pepper to taste.
• blend cream cheese and feta cheese in a medium bowl.
• line a separate medium bowl with plastic wrap. spread 1/2 the cream cheese mixture in the bowl. top with sun-dried tomato paste and the spinach mixture. cover with remaining cream cheese mixture. pat together, cover and chill in the refrigerator at least 1 hour before serving. flip out of the plastic lined bowl a medium serving dish to serve.

deep fried mushrooms

Ingredients

• Servings: 8
• 1 cup all-purpose flour
• 1 teaspoon garlic salt
• 1 egg
• 1 cup water
• 1 pound button mushrooms, quartered
• 2 cups oil for frying, or as needed

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• in a medium bowl, stir together the flour and garlic salt. mix in egg and water until smooth.
• heat the oil in a large deep skillet over medium-high heat. test to see if oil is hot by frying a drop of batter. if it sizzles and floats to the top, the oil is ready.
• dip mushrooms into the batter and then place in the hot oil. fry a few at a time so they are not crowded, until golden brown, 3 to 5 minutes. remove from oil with a slotted spoon and drain on paper towels.

Creamy Garlic Sauce

Ingredients

• Servings: 4
• 1/2 cup water, divided
• 2 tablespoons chopped garlic
• 1 teaspoon garlic powder
• 2 cups heavy cream
• 1 tablespoon chopped fresh parsley
• salt and pepper to taste
• 2 tablespoons cornstarch

Recipe

Preparation Time: 2 mins Cook Time: 5 mins Ready Time: 7 mins


• pour half of the water into a saucepan, and bring to a boil over medium heat. add the garlic and garlic powder, and boil until the water has almost evaporated, about 5 minutes. stir in the heavy cream, parsley, salt, and pepper. mix the cornstarch with the remaining water, and stir into the sauce. cook, stirring constantly, until thickened, about 3 minutes.

White Bread Iii

Ingredients

• Servings: 1
• 1 1/2 teaspoons active dry yeast
• 3 1/4 cups bread flour
• 2 tablespoons dry milk powder
• 2 teaspoons salt
• 2 tablespoons white sugar
• 2 tablespoons vegetable oil
• 1/4 cup instant mashed potato flakes
• 1 3/8 cups water

Recipe

Preparation Time: 5 mins Cook Time: 3 hrs

Ready Time: 3 hrs 5 mins


• place ingredients in the pan of the bread machine in the order recommended by the manufacturer. select white bread setting; press start.

Lime Fluff

Ingredients

• Servings: 8
• 1 (6 ounce) package lime flavored jell-o® mix
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (20 ounce) can crushed pineapple with juice
• 1 (16 ounce) container sour cream
• 1 (16 ounce) package miniature marshmallows
• 1 cup chopped pecans

Recipe

Preparation Time: 5 mins Ready Time: 1 hr


• in a large bowl, mix together gelatin, whipped topping, pineapple with juice, sour cream, marshmallows, and pecans. cover and chill in refrigerator for at least 1 hour. serve cold.

Peanut Butter Loaf

Ingredients

• Servings: 1
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup brown sugar
• 1/3 cup peanut butter
• 1 egg, beaten
• 1/2 teaspoon vanilla extract
• 1 cup buttermilk

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease an 8x4 inch baking pan.
• sift together flour, soda and salt. in a large bowl, cream sugar and peanut butter together. beat in egg and vanilla until smooth. stir in flour and milk alternately, beating until smooth after each addition. spoon batter into prepared pan.
• bake in preheated oven for 1 hour, until well browned. remove from the pan to cool. store in a covered container.

yogurt spinach dip

Ingredients

• Servings: 3
• 1 cup chopped fresh spinach
• 1 cup plain yogurt
• 1 cup mayonnaise
• 2 teaspoons seasoning salt
• 1/4 teaspoon dried parsley
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon ground dry mustard
• 1/4 teaspoon garlic salt

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a medium bowl, mix together spinach, plain yogurt, mayonnaise, seasoning salt, parsley, basil, oregano, dry mustard and garlic salt. chill until serving.

chocolate ribbon pie

Ingredients

• Servings: 1
• 4 ounces cream cheese, softened
• 2 tablespoons white sugar
• 1 tablespoon milk
• 1 (8 ounce) container frozen whipped topping, thawed
• 2 (3.9 ounce) packages instant chocolate pudding mix
• 2 cups milk
• 1 (9 inch) prepared chocolate cookie crumb crust

Recipe

Preparation Time: 30 mins Ready Time: 4 hrs 30 mins


• in a large bowl, combine cream cheese, 2 tablespoons sugar and 1 tablespoon milk. beat until smooth. gently fold in 1/2 of the whipped topping. spread on the bottom of crust.
• in a large bowl, combine chocolate pudding mix with 2 cups milk. beat with wire whisk for 2 minutes (mixture will be thick.) spread over cream cheese layer. refrigerate 4 hours or until set. just before serving, spread remaining whipped topping over pudding layer.

praline ii

Ingredients

• Servings: 1
• 1 (9 inch) unbaked pie crust
• 1/3 cup ground pecans
• 1/3 cup brown sugar
• 2 tablespoons butter, softened
• 2 eggs
• 1 cup canned pumpkin puree
• 2/3 cup brown sugar
• 1 tablespoon all-purpose flour
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground mace
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1 cup light cream

Recipe

Preparation Time: 30 mins Cook Time: 55 mins Ready Time: 1 hr 25 mins


• preheat oven to 450 degrees f (230 degrees c.) in a small bowl, combine pecans, 1/3 cup brown sugar and butter. press firmly into bottom of unbaked pie shell. bake in oven 10 minutes. remove crust from oven and reduce temperature to 325 degrees f (165 degrees c.)
• in a large bowl, combine eggs, pumpkin, 2/3 cup brown sugar, flour, cloves, mace, cinnamon, salt and ginger. blend in cream until mixture is smooth and creamy. pour into partially baked shell.
• bake in the preheated oven for 40 to 45 minutes, or until filling is set.

italian herb bread ii

Ingredients

• Servings: 1
• 2/3 cup warm water (110 degrees f/45 degrees c)
• 1 3/4 cups bread flour
• 2 teaspoons dry milk powder
• 2 teaspoons white sugar
• 1 teaspoon salt
• 1 tablespoon grated parmesan cheese
• 1 1/2 teaspoons italian seasoning
• 1 1/2 tablespoons margarine
• 1 1/4 teaspoons active dry yeast

Recipe

• place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
• select the medium crust and basic/white bread settings, and press start.

oat whole wheat bread

Ingredients

• Servings: 2
• 2 cups 2% reduced fat milk
• 1 (.25 ounce) package active dry yeast
• 1 1/2 tablespoons white sugar
• 2 1/2 cups whole wheat flour
• 2 cups all-purpose flour, or as needed
• 1/2 cup oatmeal
• 1 1/2 teaspoons salt

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 3 hrs 35 mins


• warm the milk in a small saucepan to no more than 100 degrees f (40 degrees c). sprinkle the yeast overtop and let stand until the yeast softens and begins to form a creamy foam, about 5 minutes; stir in the sugar.
• whisk the whole wheat flour, all-purpose flour, oatmeal, and salt together in a mixing bowl. make a well in the center and pour the milk mixture into the well. stir until the dough has pulled together. turn the dough out a lightly-floured surface and knead until smooth and elastic, about 8 minutes.
• lightly oil a large bowl. place the dough in the bowl and turn to coat with oil. cover with a light cloth and let rise in a warm place (80 to 95 degrees f (27 to 35 degrees c)) until doubled in volume, about 45 minutes.
• grease 2 8x4-inch loaf pans. deflate the dough and turn it out a lightly-floured surface. use a knife to divide the dough into two equal pieces - don't tear it. shape into dough rounds and let rest for 10 minutes. form the dough into loaves and place into the prepared pans. cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
• preheat an oven to 350 degrees f (175 degrees c).
• bake in the preheated oven until the top is golden brown and the bottom of the loaf sounds hollow when tapped, 25 to 30 minutes. cool in the pans for 5 minutes before turning out a wire rack to cool completely.

Dijon Mashed Potatoes

Ingredients

• Servings: 4
• 3 large potatoes, peeled and cubed
• 3/4 cup reduced fat sour cream
• 1/2 cup nonfat milk
• 2 tablespoons dijon mustard
• garlic salt to taste
• ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• place the cubed potatoes in a pot with enough water to cover. bring to a boil, and cook 15 minutes, or until tender.
• drain potatoes and transfer to a bowl. mash with a potato masher, and gradually mix in the sour cream, nonfat milk, and dijon mustard. season with garlic salt and pepper.

chipotle peach salsa with cilantro

Ingredients

• Servings: 4
• 1 cup sliced canned peaches, drained and chopped
• 1/3 cup chopped red onion
• 2 cloves garlic, minced
• 1 1/2 teaspoons minced fresh ginger root
• 2 teaspoons minced chipotle peppers in adobo sauce
• 1/3 cup chopped fresh cilantro
• 1/2 lime, juiced
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a bowl, mix the peaches, onion, garlic, ginger, chipotle peppers in adobo sauce, cilantro, and lime. season with salt and pepper. chill until serving.

coconut crust

Ingredients

• Servings: 1
• 1 1/2 cups flaked coconut
• 3 tablespoons butter

Recipe

• mix coconut and butter or margarine together. press mixture into an 8 or 9 inch pie plate.
• bake at 325 degrees f (165 degrees c) for 15 minutes, or until golden.

Orange Banana Smoothie

Ingredients

• Servings: 2
• 1 cup cold milk
• 2 oranges, peeled and segmented
• 1 banana
• 1/4 cup sugar
• 1 pinch salt
• 1/2 (8 ounce) container vanilla fat-free yogurt
• 4 cubes ice

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a blender, combine milk, oranges, banana, sugar, salt and yogurt. blend for about 1 minute. insert ice cubes, and blend until smooth. pour into glasses and serve.

Traditional Christmas Cheese Ball

Ingredients

• Servings: 12
• 1 1/2 (8 ounce) packages cream cheese, softened
• 1 (2.5 ounce) package thinly sliced smoked beef, chopped
• 1 (2.25 ounce) can pimento-stuffed green olives, chopped
• 1 small vidalia or other sweet onion, minced
• 2 dashes worcestershire sauce, or to taste
• 1 cup chopped walnuts

Recipe

Preparation Time: 25 mins Ready Time: 2 hrs 25 mins


• mix the cream cheese, beef, olives, onion, and worcestershire sauce together in a bowl until evenly blended. keeping the mixture in the bowl, scrape it into a semi-ball shape. cover, and refrigerate until firm, at least 2 hours.
• place a large sheet of waxed paper on a flat surface. sprinkle with walnuts. roll the cheese ball in the walnuts until completely covered. transfer the cheese ball to a serving plate, or rewrap with waxed paper and refrigerate until needed.

sour cream spritz

Ingredients

• Servings: 8
• 1 cup butter, softened
• 3/4 cup white sugar
• 1 egg yolk
• 1/3 cup sour cream
• 1 teaspoon vanilla extract
• 2 3/4 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 35 mins


• preheat oven to 375 degrees f (190 degrees c).
• cream together butter and sugar. beat in egg yolk, sour cream and vanilla. in a separate bowl, mix flour, cinnamon, salt and baking soda. stir flour mixture into butter mixture. place dough into a cookie press and press cookies ungreased baking sheets.
• bake in preheated oven 10 to 12 minutes, until golden. cool 5 minutes on sheet before moving to wire rack to cool completely.

Slush

Ingredients

• Servings: 30
• 9 cups water
• 1 1/2 cups white sugar (optional)
• 1 (12 fluid ounce) can frozen orange juice concentrate
• 1 (12 fluid ounce) can frozen lemonade concentrate
• 1 pint peach schnapps
• 1 (2 liter) bottle lemon-lime flavored carbonated beverage

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a large freezer container, combine water and sugar. stir until sugar is dissolved. stir in orange juice concentrate, lemonade concentrate and peach schnapps. cover and freeze for 4 hours or overnight.
• to serve, fill glass 3/4 of the way full with slush, then top off with lemon-lime soda, and stir.

Peanut Butter Bread I

Ingredients

• Servings: 1
• 4 cups all-purpose flour
• 1 1/2 cups water
• 2/3 cup peanut butter
• 5 tablespoons brown sugar
• 2 teaspoons salt
• 3 1/2 teaspoons active dry yeast

Recipe

Preparation Time: 5 mins Cook Time: 3 hrs

Ready Time: 3 hrs 5 mins


• place ingredients in the bread machine pan in the order suggested by the manufacturer.
• this bread can be made with the white, rapid, or delay bake cycles. select one, and start.

Corn And Rice Medley

Ingredients

• Servings: 4
• 2 tablespoons butter, divided
• 1 cup basmati rice
• 2 cups water
• 2 cups fresh corn kernels
• 3 large shallots, sliced thinly
• 1/2 teaspoon white sugar
• salt to taste
• ground black pepper to taste
• 2 tablespoons chopped fresh mint leaves

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• melt 1 tablespoon butter in a small saucepan over medium heat. stir in the rice, add the water, and bring to a boil. reduce heat, cover and simmer for 16 to 18 minutes, or until water is absorbed and rice is tender.
• meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. stir in corn, shallots, sugar, salt and pepper. cook, stirring occasionally, for 4 to 6 minutes, or until tender.
• in a serving bowl combine cooked rice, corn mixture and mint.

paradise i

Ingredients

• Servings: 1
• 1 (9 inch) pie shell
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup white sugar
• 1/2 teaspoon vanilla extract
• 1 egg, beaten
• 1 1/4 cups pumpkin puree
• 1 cup evaporated milk
• 1/2 cup white sugar
• 2 eggs, beaten
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 pinch salt
• 1/4 cup maple syrup

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• in a small mixing bowl combine cream cheese, 1/4 cup sugar, and vanilla extract. beat well, then add 1 egg and mix until thoroughly combined. spread the bottom of pie shell and set aside.
• in a medium bowl combine pumpkin, evaporated milk, 1/2 cup sugar, 2 eggs, cinnamon, ginger, nutmeg, and salt. mix well, then pour the mixture over the cream cheese layer.
• bake in preheated oven for 1 hour or until set in center. cool, then brush top with maple syrup.

rice flour pancakes

Ingredients

• Servings: 2
• 3 eggs
• 1/2 cup milk
• 1 tablespoon vegetable oil
• 1/2 teaspoon salt
• 1 cup rice flour

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 1 hr 15 mins


• beat the eggs in a mixing bowl; stir in the milk, vegetable oil, and salt. whisk in the rice flour until no dry lumps remain. cover the bowl and let stand at room temperature for 1 hour or in the refrigerator overnight.
• heat a lightly-oiled griddle over medium-high heat. drop batter by large spoonfuls the griddle and cook until form and the edges are dry. flip and cook until browned on the other side. repeat with remaining batter.

spring asparagus salad

Ingredients

• Servings: 1
• 1 tablespoon rice vinegar
• 1 teaspoon red vinegar
• 1 teaspoon soy sauce
• 1 teaspoon white sugar
• 1 teaspoon dijon mustard
• 2 tablespoons peanut oil
• 1 tablespoon sesame oil
• 1 1/2 pounds fresh asparagus, trimmed and cut into 2-inch pieces
• 1 tablespoon sesame seeds

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 25 mins


• whisk together the rice vinegar, red vinegar, soy sauce, sugar, and mustard. drizzle in the peanut oil and sesame oil while whisking vigorously to emulsify. set aside.
• bring a pot of lightly-salted water to a boil. add the asparagus to the water and cook 3 to 5 minutes until just tender, but still mostly firm. remove and rinse under cold water to stop from cooking any further.
• place the asparagus in a large bowl and drizzle the dressing over the asparagus. toss until evenly coated. sprinkle with sesame seeds to serve.

Bavarian Cream

Ingredients

• Servings: 4
• 2 tablespoons unflavored gelatin
• 1/2 cup cold water
• 4 egg yolks
• 1/2 cup white sugar
• 1 pinch salt
• 2 cups milk
• 1 teaspoon vanilla extract
• 2 cups heavy cream

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 2 hrs 5 mins


• in a small bowl, stir together the gelatin and cold water. set aside to soften. in a medium bowl, whisk together the egg yolks, sugar, and salt until smooth.
• in a medium saucepan, bring the milk to a boil. pour the hot milk in a steady stream into the yolk mixture, whisking constantly. return the mixture to the saucepan and cook and stir over medium heat until the mixture coats the back of a spoon. remove from heat and pour the custard through a strainer.
• stir in the softened gelatin and vanilla and stir to melt the gelatin. allow to cool.
• when the mixture has cooled almost to room temperature, whip the heavy cream to medium stiffness and fold it into the custard. immediately transfer the bavarian cream to parfait glasses, molds, or on prepared cake layers, as it will firm up quickly as the gelatin sets. refrigerate at least one hour before serving.

Shrimp And Avocado Salad

Ingredients

• Servings: 4
• 1 cup cooked salad shrimp
• 2 tablespoons chopped fresh chives
• 1/3 cup mayonnaise
• 1 tablespoon worcestershire sauce
• 2 tablespoons chili sauce
• salt to taste
• 2 avocados, halved lengthwise and pitted
• 1 tablespoon lemon juice
• bibb lettuce leaves
• 1 teaspoon paprika
• sliced pimento peppers, for garnish

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• in a bowl, mix the shrimp, chives, mayonnaise, worcestershire sauce, and chili sauce. season with salt.
• mound the shrimp mixture into avocado halves, and sprinkle with lemon juice. place avocado halves on bibb lettuce leaves that have been dusted with paprika. garnish with strips of pimento to serve.

Party Punch I

Ingredients

• Servings: 3
• 2 (12 fluid ounce) cans frozen concentrated grape juice
• 1 (12 fluid ounce) can frozen concentrated fruit punch
• 8 liters lemon-lime flavored carbonated beverage
• 2 lemons
• 1/2 gallon raspberry sorbet

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• cut lemon into tiny wedges that will fit into 1 cube of an ice cube tray. place one wedge into each cube, cover with water and freeze.
• thaw concentrated grape juice and fruit punch; mix together. set aside in refrigerator.
• just before serving, mix a third of the concentrate with a third of the soda. (i like to make in batches of three so it stays bubbly and fresh during the event). pour the soda in slowly. add a tray of the lemon wedge ice cubes and a few generous scoops of raspberry sorbet.

farmer's ranch potatoes

Ingredients

• Servings: 12
• 2 pounds medium red potatoes
• 2/3 cup sour cream
• 2/3 cup creamy ranch salad dressing
• 6 slices bacon (optional)
• 3 tablespoons chopped fresh parsley
• 3/4 cup shredded cheddar cheese
• 1/2 cup butter, melted
• 3/4 cup shredded cheddar cheese
• 3 cups crushed cornflakes cereal

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• place the potatoes in a large pot, and fill with enough water to cover. bring to a boil, and cook until fork tender, about 15 minutes. drain, and cut into chunks, leaving the skins on.
• preheat the oven to 375 degrees f (190 degrees c). meanwhile, fry the bacon in a large skillet until browned and crisp. drain, and set aside.
• place the potatoes in a greased 9x13 inch baking dish. in a medium bowl, stir together the sour cream, ranch dressing, parsley, and 3/4 cup cheddar cheese. crumble in the bacon and stir. pour over the potatoes in the baking dish. in a another bowl, mix together the cornflake crumbs, melted butter and remaining cheese. sprinkle evenly over the top of the casserole.
• bake for 40 to 45 minutes in the preheated oven, or until the top of the casserole is browned and crisp.

Dutch Leek Casserole

Ingredients

• Servings: 8
• 2 pounds potatoes, peeled and chopped
• 1/4 cup milk
• 2 pounds leeks, chopped
• 1 pound ground beef
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 tablespoon finely chopped green chile peppers
• soy sauce to taste
• 1 (8 ounce) package shredded cheddar cheese
• 6 ounces cooked ham, cut into thin strips

Recipe

Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• bring a large pot of salted water to a boil, and cook potatoes until tender but firm, about 15 minutes. drain potatoes, and transfer to a medium bowl. mash together with milk.
• place leeks in a medium saucepan with enough water to cover, and bring to a boil. cook 10 minutes, or until tender. drain, and set aside.
• in a medium skillet over medium heat, cook and stir the ground beef until evenly brown. mix in the onion, red bell pepper, and green bell pepper. season with green chile peppers and soy sauce. continue to cook and stir until vegetables are tender.
• in a medium baking dish, mix mashed potatoes, leeks, and ground beef mixture. sprinkle with cheddar cheese, and top with ham.
• bake 25 minutes in the preheated oven, until bubbly and lightly browned.

Red Hot Baked Apples

Ingredients

• Servings: 6
• 6 apples
• 1/2 cup packed brown sugar
• 1/3 cup cinnamon red hot candies
• 1/2 teaspoon ground cinnamon

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease an 8x8 inch square pan.
• remove and reserve tops of apples. core the apples, leaving approximately 1/2 inch at the bottom. arrange in the baking dish.
• in a small bowl, mix together brown sugar, cinnamon red hot candies and cinnamon. fill each apple with the mixture. replace apple tops. sprinkle remaining mixture over the apples.
• bake uncovered in the preheated oven 30 to 35 minutes, or until apples are tender.

pepper, onion & feta pizza

Ingredients

• Servings: 6
• 1 (12 inch) thin pizza crust, homemade or prepared, such as boboli
• 3 cups chopped red, green, yellow and/or orange bell peppers (any combination)
• 1 cup sliced yellow or red onion, separated into rings
• 3 cloves garlic, crushed
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon dried italian herbs
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes, or to taste
• 3/4 cup crumbled herbed feta cheese

Recipe

• preheat oven to 450 degrees. place crust on pizza pan or cookie sheet. in a bowl, combine remaining ingredients except cheese. spoon mixture over crust. top with cheese.
• bake at 450 degrees for 10-12 minutes, or until vegetables are crispy-tender. remove from oven and serve.

thanksgiving leftovers casserole

Ingredients

• Servings: 10
• 1 (6 ounce) package stove top stuffing mix for turkey
• 4 cups chopped leftover roasted turkey
• 2 cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed
• 3/4 cup kraft mayo real mayonnaise or miracle whip dressing
• 3 cups leftover mashed potatoes
• 1 cup kraft shredded cheddar cheese
• 1/8 teaspoon paprika

Recipe

Preparation Time: 15 mins Ready Time: 55 mins


• heat oven to 375 degrees f.
• prepare stuffing as directed on package; spread bottom of 13x9-inch baking dish sprayed with cooking spray.
• combine turkey, mixed vegetables and mayo; spoon over stuffing.
• mix potatoes and cheese; spread over turkey mixture. sprinkle with paprika.
• bake 30 to 40 min. or until heated through.

Atomic Tuna Salad

Ingredients

• Servings: 4
• 2 (6 ounce) cans tuna, drained
• 1/2 head broccoli, finely chopped
• 1/2 head cauliflower, finely chopped
• 1/2 red onion, finely chopped
• 2 stalks celery, finely chopped
• 1 cup fat-free mayonnaise, or to taste
• 4 pita bread rounds

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• in a large bowl, toss together the tuna, broccoli, cauliflower, onion and celery. stir in mayonnaise until the salad reaches your desired consistency. serve on pita bread.

Fresh Tasting Black Beans With Rice

Ingredients

• Servings: 2
• 3/4 cup uncooked white rice
• 2 cups water
• 1 (15 ounce) can black beans; drain and reserve liquid
• 2 tablespoons lemon juice
• 1 tablespoon garlic powder
• 1 1/2 teaspoons dried cilantro

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 25 mins


• bring a medium size pot of water to a boil, add rice. bring back to a boil, then reduce heat to simmer. let rice simmer 15-20 minutes, until tender.
• place beans and rice in a medium size saucepan. heat over a medium heat, stirring frequently. stir in reserved bean liquid as needed. remove pan from heat and stir in lemon juice, garlic powder and cilantro. let sit a moment, and stir in fresh oregano. serve immediately.

hawaiian punch slush for adults

Ingredients

• Servings: 2
• 2 (14 ounce) cans cream of coconut
• 3 (6 ounce) cans frozen lemonade concentrate
• 1 (46 fluid ounce) can unsweetened pineapple juice
• 1 (750 milliliter) bottle
• 2 liters lemon-lime flavored carbonated beverage

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a plastic container combine cream of coconut, lemonade concentrate, pineapple juice and . mix well and store overnight in the freezer.
• to serve, place 2 scoops in a glass, then fill the glass with lemon-lime soda.

Moroccan Potato Bean Soup

Ingredients

• Servings: 8
• 6 cups water
• 1 (15 ounce) can kidney beans
• 3 tablespoons olive oil
• 2 onions, chopped
• 2 potatoes, peeled and cubed
• 3 tablespoons chicken bouillon powder
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon cayenne pepper (optional)
• 2 teaspoons curry powder
• 2 tablespoons soy sauce
• 1/2 cup whole milk
• 1/2 cup half-and-half
• 1/2 cup dry potato flakes
• 1/4 cup chopped green onions

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• in a medium-size cooking pot, add water and white kidney beans and bring to boil. reduce heat and simmer for 15 minutes.
• in a frying pan, saute onions in olive oil until lightly brown.
• to cooking pot, add potatoes, sauteed onions, chicken soup base, turmeric, black pepper, white pepper, cayenne pepper, curry powder, and soy sauce, and cook until potatoes are tender.
• add whole milk and half and half cream and bring back to boil. add instant potato flakes, stirring until well blended. adjust seasonings to taste. garnish with chopped chives or green onions.

Artichoke Mashed Potatoes

Ingredients

• Servings: 6
• 4 large baking potatoes, peeled and quartered
• 1 (15 ounce) can artichoke hearts in water, drained
• 1 teaspoon minced garlic, or to taste
• 1/2 cup hot milk
• 1/4 cup softened butter
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• place potatoes in a large pot with enough water to cover. bring to a boil over high heat, then reduce heat to medium-low. cover and simmer until tender, 15 to 20 minutes; drain.
• meanwhile, puree the artichokes and garlic with the milk until smooth.
• place drained potatoes in a mixing bowl and mash with a potato masher until smooth. stir in softened butter and artichoke puree until the butter has melted. season to taste with salt and pepper.

fried green beans

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil
• 1 tablespoon butter
• 2 tablespoons fresh lemon juice
• 2 cups diagonally sliced fresh green beans
• 1 teaspoon lemon zest
• 1 pinch garlic salt to taste
• 1 pinch ground black pepper to taste

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• heat the olive oil, butter and lemon juice in a skillet over medium-high heat. add the green beans, lemon zest, garlic salt and pepper. cook and stir for about 10 minutes, or until beans are tender, but still a little crunchy.

Italian Cream Soda

Ingredients

• Servings: 1
• 8 fluid ounces carbonated water
• 3/4 fluid ounce passion fruit flavored syrup
• 3/4 fluid ounce watermelon flavored syrup
• 1 fluid ounce half-and-half cream

Recipe

Preparation Time: 1 min Ready Time: 1 min


• fill a tall glass half full with ice. fill to 2/3 with carbonated water. pour in watermelon and passion fruit flavored syrups, then float the half-and-half cream on top. stir when ready to drink.

pepper, onion & feta pizza

Ingredients

• Servings: 6
• 1 (12 inch) thin pizza crust, homemade or prepared, such as boboli
• 3 cups chopped red, green, yellow and/or orange bell peppers (any combination)
• 1 cup sliced yellow or red onion, separated into rings
• 3 cloves garlic, crushed
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon dried italian herbs
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes, or to taste
• 3/4 cup crumbled herbed feta cheese

Recipe

• preheat oven to 450 degrees. place crust on pizza pan or cookie sheet. in a bowl, combine remaining ingredients except cheese. spoon mixture over crust. top with cheese.
• bake at 450 degrees for 10-12 minutes, or until vegetables are crispy-tender. remove from oven and serve.

Italian Cream Soda

Ingredients

• Servings: 1
• 8 fluid ounces carbonated water
• 3/4 fluid ounce passion fruit flavored syrup
• 3/4 fluid ounce watermelon flavored syrup
• 1 fluid ounce half-and-half cream

Recipe

Preparation Time: 1 min Ready Time: 1 min


• fill a tall glass half full with ice. fill to 2/3 with carbonated water. pour in watermelon and passion fruit flavored syrups, then float the half-and-half cream on top. stir when ready to drink.

Lomi Lomi

Ingredients

• Servings: 12
• 2 cups diced salted salmon
• 6 medium tomatoes, diced
• 1 white onion, chopped
• 1/2 cup chopped green onion
• sea salt to taste
• cayenne pepper to taste

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a medium bowl, stir together the salted salmon, tomatoes, white onion, green onion, sea salt and cayenne pepper. chill for at least 30 minutes before serving. serve chilled.

vegan carrot soup

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 large carrots, sliced
• 5 new potatoes, quartered
• 2 cups vegetable broth
• 2 teaspoons grated fresh ginger
• 1 teaspoon curry powder
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• heat oil in a soup pot over medium heat. add onion and garlic, and cook stirring often until onion is translucent. add carrots and potatoes, and cook for just a few minutes to allow the carrots to sweat out some of their juices.
• pour the vegetable broth into the pot, and season with ginger, curry powder, salt and pepper. bring to a boil, then reduce heat to low. simmer for 15 to 20 minutes, until carrots are tender.
• puree soup in small batches using a food processor or blender, or if you have an immersion blender, it can be done in the soup pot. reheat soup if necessary, and serve.

Blackberry Syrup

Ingredients

• Servings: 4
• 4 cups blackberry juice
• 4 cups white sugar
• 1/3 (2 ounce) package powdered pectin (optional)

Recipe

• mix the blackberry juice and sugar, bring to a boil. boil rapidly for 2 minutes. skim off foam. pour into hot sterile jars or bottles.
• this makes a thin syrup (like true maple syrup). if you want it slightly thicker, you can add a small amount of powdered pectin (less than half a 2 ounce box) to the cold syrup and sugar mixture.

pizza sauce ii

Ingredients

• Servings: 4
• 1/4 cup olive oil
• 1 cup minced onion
• 1/4 teaspoon onion powder
• 2 cloves garlic, minced
• 2 tablespoons dried oregano
• 2 (6 ounce) cans tomato paste
• 2 (15 ounce) cans tomato sauce

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 10 mins


• heat oil in a medium saucepan over medium heat. saute onion, onion powder, garlic and oregano until clear. stir in tomato paste and tomato sauce; reduce heat to low and simmer for 15 minutes. let cool and spread over prepared pizza crust.

Simply Potatoes® Cheesy Hash Browns

Ingredients

• Servings: 8
• hash browns:
• 1 (20 ounce) package simply potatoes® shredded hash browns
• 1 (10.75 ounce) can cream of chicken soup
• 2 cups crystal farms® shredded cheddar cheese
• 3/4 cup sour cream
• 1/4 cup chopped onion
• 1/4 cup butter or margarine, melted
• topping:
• 1 1/2 cups corn flakes, coarsely crushed
• 2 tablespoons butter or margarine, melted

Recipe

Preparation Time: 15 mins Ready Time: 1 hr


• heat oven to 350 degrees f. spray 2 quart glass baking dish with nonstick cooking spray. in large bowl combine all hash brown ingredients; mix well. spread into prepared baking dish.
• in small bowl stir together topping ingredients. spread topping evenly over hash browns. bake 45 minutes or until hash browns are tender.

Estrellita Salad

Ingredients

• Servings: 6
• 1 large tomato, chopped
• 1 green bell pepper, seeded and chopped
• 1 medium cucumber, chopped
• 1 (4 ounce) can sliced black olives, drained
• 1 (15 ounce) can whole kernel corn, drained
• 1 bunch green onions, finely chopped
• 1 cup catalina salad dressing
• 1 1/2 cups shredded cheddar cheese
• 1 1/2 cups corn chips such as fritos®

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• in a large bowl, combine the tomato, green pepper, cucumber, black olives, corn, and green onions. pour the catalina dressing over, and toss to coat. stir in the cheese and corn chips just before serving. if the salad won't be eaten in one meal, serve corn chips on the side as a topper so they don't get soggy.

pumpkin tart with pecan crust

Ingredients

• Servings: 8
• 3/4 cup pecan halves
• 3/4 cup rolled oats
• 3/4 cup whole wheat pastry flour
• 1/2 teaspoon ground cinnamon
• 1 pinch salt
• 1/4 cup vegetable oil
• 3 tablespoons real maple syrup
• 1 cup soy milk
• 1/4 cup arrowroot powder
• 1 (15 ounce) can pumpkin puree
• 1/2 cup real maple syrup
• 1 tablespoon grated fresh ginger
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon freshly grated nutmeg
• 1/8 teaspoon ground cloves

Recipe

• set rack in the middle of the oven, and preheat oven to 375 degrees f (190 degrees c). lightly oil a 9 inch pie plate. set aside.
• spread nuts over a baking pan. toast for 7 to 10 minutes, or until the smell of nuts fills the kitchen. set aside 16 pecan halves for garnish.
• combine oats, flour, remaining pecans, 1/2 teaspoon cinnamon, and a pinch of salt in a food processor bowl. pulse until mixture becomes a coarse meal. transfer to a mixing bowl. whisk together oil and 3 tablespoons maple syrup, and mix into dry ingredients to form a soft dough. press mixture into prepared pie plate. crimp edges. bake for 10 minutes, and set aside to cool.
• blend soymilk and arrowroot in the food processor until the arrowroot is completely dissolved and the mixture is smooth, about 15 seconds. add pumpkin, 1/2 cup maple syrup, ginger, 1 1/2 teaspoons cinnamon, 1/2 teaspoon salt, nutmeg, and cloves; process until thoroughly blended. pour filling into baked crust, and smooth the top with a spatula.
• bake for about 35 minutes, or until the crust is lightly browned and the outside inch of the filling is set. don't worry if the center is still soft; it firms up as the pie cools. transfer pie to a wire the rack. gently press toasted pecan halves into hot filling in 2 concentric circles. cool to room temperature, and then chill until set, about 3 hours. serve chilled or at room temperature.

sweet lamb slow cooker chili

Ingredients

• Servings: 10
• 2 pounds ground lamb
• 2 vine-ripened tomatoes, diced small
• 1 yellow bell peppers, diced
• 1 (20 ounce) can pineapple chunks, drained
• 1 (15.5 ounce) can black beans, drained
• 1 (11 ounce) can whole kernel corn, drained
• 1 (12 ounce) can tomato paste
• 3/4 cup chopped green onions
• 1 cup chopped baby corn
• 1 1/4 cups hard apple
• 4 cloves garlic, minced
• 2 tablespoons brown sugar
• 2 teaspoons salt
• 1 tablespoon hungarian sweet paprika
• 1 teaspoon ground black pepper
• 1 tablespoon molasses
• 1/4 teaspoon ground ancho chile pepper
• 1/4 teaspoon dried sage
• 3/4 teaspoon curry powder
• 1 pinch ground cinnamon
• 1 1/2 teaspoons honey
• 1 tablespoon white vinegar

Recipe

Preparation Time: 30 mins Cook Time: 4 hrs 10 mins

Ready Time: 4 hrs 40 mins


• cook the ground lamb in a skillet over medium heat until completely browned; drain.
• combine the cooked lamb, tomato, bell pepper, pineapple, beans, kernel corn, tomato paste, onion, baby corn, , garlic, brown sugar, salt, paprika, pepper, molasses, ancho chile pepper, sage, curry powder, cinnamon, honey, and vinegar in a large slow cooker; stir.
• set slow cooker to high. cook at least 4 hours.

apple, beet and avocado salad

Ingredients

• Servings: 4
• 3 medium beets
• 4 cups mixed salad greens
• 1 onion, sliced into thin rings
• 1 apple - peeled, cored and thinly sliced
• 1/2 avocado - peeled, pitted and sliced
• 1/2 cup toasted chopped walnuts
• 3/4 cup apple
• 2/3 cup vinegar
• 1/2 cup vegetable oil
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon prepared mustard
• 1/4 teaspoon celery seed

Recipe

Preparation Time: 25 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• preheat oven to 400 degrees f (200 degrees c). wash beets, and place in a baking dish with 1/4 cup water. cover and bake for 1 hour or until tender. remove from oven and set aside to cool.
• whisk together the apple , vinegar, oil, salt, pepper, mustard and celery seed.
• peel and slice the beets, combine with the vinaigrette and refrigerate at least half an hour.
• divide the greens among four salad plates. drain beets, and reserve dressing. decoratively arrange overlapping layers of beet, onion, apple, and avocado on the greens. drizzle with reserved dressing. sprinkle on the nuts, and serve at once.

Dressing

Ingredients

• Servings: 8
• 1/2 cup extra-virgin olive oil
• 1/4 cup fresh lime juice
• 2 1/2 tablespoons honey
• 1 1/2 teaspoons ground cumin
• 2 teaspoons dried cilantro
• 1/8 teaspoon salt

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• whisk together the olive oil, lime juice, honey, cumin, cilantro, and salt in a small bowl until combined.

hawaiian punch slush for adults

Ingredients

• Servings: 2
• 2 (14 ounce) cans cream of coconut
• 3 (6 ounce) cans frozen lemonade concentrate
• 1 (46 fluid ounce) can unsweetened pineapple juice
• 1 (750 milliliter) bottle
• 2 liters lemon-lime flavored carbonated beverage

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a plastic container combine cream of coconut, lemonade concentrate, pineapple juice and . mix well and store overnight in the freezer.
• to serve, place 2 scoops in a glass, then fill the glass with lemon-lime soda.

easy black bean soup

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 1 cup chopped white onions
• 1 teaspoon chopped fresh ginger
• 1 teaspoon chopped fresh garlic
• 1/2 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 3/4 teaspoon allspice
• 1/8 teaspoon celery salt
• 3 cups vegetable broth
• 1 (14.25 ounce) can tomato puree
• 2 (16 ounce) cans refried black beans
• 1/8 teaspoon black pepper
• 1 teaspoon white sugar
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/4 cup fresh lemon juice
• 1 (8 ounce) container sour cream

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• heat the olive oil in a large saucepan over medium heat, and cook the onion until tender. mix in ginger and garlic, and season with cayenne pepper, thyme, allspice, and celery salt. pour in the broth. mix in tomato puree, refried black beans, black pepper, and sugar. cook and stir until heated through.
• mix the remaining black beans and lemon juice into the soup. continue cooking until heated through. top each serving with a dollop of sour cream.

Chip Dip

Ingredients

• Servings: 3
• 1 (8 ounce) package cream cheese, softened
• 1 1/2 tablespoons mayonnaise
• 1 tablespoon milk
• 1 tablespoon worcestershire sauce
• 3 tablespoons chopped onions

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a small mixing bowl, combine cream cheese, mayonnaise, milk, worcestershire sauce, and grated onion.

egg roll wrappers

Ingredients

• Servings: 8
• 1 egg, beaten
• 3/4 cup cold water
• 1/4 teaspoon salt
• 7/8 cup all-purpose flour
• 2 tablespoons peanut oil

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 40 mins


• in a medium bowl, whisk together egg, cold water and salt. mix in all-purpose flour 1/3 at a time. allow the mixture to stand 15 minutes at room temperature.
• heat a wok over high heat. remove from heat and thinly coat with 1 tablespoon peanut oil. reduce heat to low. while wok is still warm, pour 1/4 of the egg mixture in an approximately 8 inch circle. rotate wok quickly to spread an even layer of batter. cook over low heat 45 seconds to 1 minute, until bottom is golden brown and edges begin to curl. carefully remove from heat and place on a paper towel, golden brown side down.
• repeat the wok procedure with remaining batter, 1/4 at a time. rub wok with remaining tablespoon of peanut oil after the second wrapper has been made.
• allow the wrappers to cool completely. cut wrappers in half to use for egg rolls.

balsamic roasted vegetable salad

Ingredients

• Servings: 6
• 12 new potatoes, halved
• 2 large red onions, each cut into 8 wedges
• 2 large yellow bell peppers, seeded and cubed
• 4 cloves garlic, peeled
• 1 eggplant, thickly sliced (optional)
• 1 teaspoon chopped fresh rosemary
• 2 teaspoons chopped fresh thyme
• 2 tablespoons olive oil
• salt to taste
• 1 pint cherry tomatoes, halved
• 1/3 cup toasted pine nuts
• 1 (10 ounce) bag baby spinach leaves
• 2 tablespoons balsamic vinegar

Recipe

Preparation Time: 30 mins Cook Time: 55 mins Ready Time: 1 hr 25 mins


• preheat oven to 400 degrees f (200 degrees c). line a baking sheet with aluminum foil.
• place potatoes into a microwave safe dish, and place into the microwave. cook on high until the potatoes are just tender, 3 to 4 minutes. place the potatoes into a large bowl along with the onion, bell pepper, garlic, and eggplant. sprinkle with rosemary, thyme, and olive oil. toss to coat the vegetables with olive oil, then season with salt to taste. spread vegetables prepared baking sheet.
• roast the vegetables in the preheated oven until they begin to brown at the edges, about 35 minutes. stir in the cherry tomato halves, and continue cooking 15 minutes more.
• toss the roasted vegetables in a large bowl with the pine nuts, spinach, and balsamic vinegar.

chicken caesar pitas

Ingredients

• Servings: 6
• 1 pound skinless, boneless chicken breast halves
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 3 slices bread, cut into 1/2 inch cubes
• butter flavored cooking spray
• 1 teaspoon garlic salt
• 1 teaspoon dried parsley
• 1/2 pound bacon
• 1 large head romaine lettuce leaves, torn into bite size pieces
• 1 (8 ounce) bottle bottled caesar salad dressing
• freshly grated parmesan cheese to taste
• salt and black pepper to taste
• 1 (10 ounce) package (6-inch) pocket pita bread, halved

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• place chicken in a saucepan with garlic powder, thyme, and rosemary; add water to cover. bring to a boil over high heat, then reduce heat medium-low, cover, and simmer until chicken is tender and no longer pink in the center, about 15 minutes. remove chicken, let cool, and cut into strips.
• meanwhile, place bread cubes on a baking sheet. spray with butter spray; sprinkle with garlic salt and parsley.
• bake bread cubes in preheated oven for 5 minutes. turn cubes; spray again with butter spray and sprinkle with garlic salt and parsley. bake another 5 to 10 minutes until golden brown and crunchy. remove croutons, and let cool.
• place bacon in a large, deep skillet. cook over medium high heat until evenly browned and crispy. remove bacon from skillet, drain on paper towels and crumble.
• combine chicken, bacon, lettuce, and croutons in a large bowl. toss with caesar salad dressing and parmesan cheese. season to taste with salt and pepper and toss again. spoon salad mixture into pita bread halves.